Chocolate Sauce: Corn Syrup

Corn syrup is a food syrup made from the starch of corn. It is produced by breaking down corn starch into smaller sugar molecules, primarily glucose, through a process called enzymatic hydrolysis. This results in a thick, sweet liquid.

Manufacturers add corn syrup primarily as a sweetener, but it also functions as a thickener, humectant (to retain moisture), and to add body and texture to foods. It is commonly found in candies, baked goods, jams, jellies, and beverages, as well as in frozen desserts like ice cream and yogurt.

Corn syrup is recognized by the FDA as a safe food ingredient. As a source of carbohydrates and sugars, it provides calories. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, suggesting limiting intake to at most 10 grams per meal. JECFA has evaluated glucose syrup, a component of corn syrup, and has not specified an acceptable daily intake (ADI) as it is considered a food ingredient. Like all added sugars, corn syrup should be consumed in moderation as part of a balanced diet.